1 quart beans

1/2 cup milk

1 pint flour

2 teaspoonfuls bakingpowder

1 large onion

1 carrot

1/2 cup chopped celery

1 teaspoonful salt

1 saltspoonful pepper

Wash the beans and soak over night. Next morning, drain, cover with fresh cold water, bring to boiling-point; drain; throw the water away. Cover now with two quarts of fresh boiling water. Add the onion and carrot chopped, the celery and pepper; stew until the beans are tender, add the salt. Sift the flour and baking-powder into a bowl; add the milk. Drop these dumplings, by spoonfuls, over the beans, cover the kettle; boil ten minutes without lifting the lid. Dish the dumplings around the edge of a deep platter, pour in the stew and serve.